Prep 0 mins
Cook 3 hrs 30 mins
Intense ingredients make this a complex sauce that I very much needed in my bland old days of dieting. It has no added sugars or oil—or anything fatty, sauteed, or fried—but has a delicious flavour that will substitute well in place of your favourite "store bought" sauce. It's sort of a puttanesca if you use the olives and capers, I suppose… You could also use it as a building block for endless variations: italian sausage and basil; mushroom; sweet pepper... This sauce is particularly good with Genoa salami, provolone cheese and artichoke hearts on a pizza. I've even used it as the start of tomato soup. Just add some cream, wine, fresh basil, cracked pepper, and blend.
- 6 cups onions, chopped
- 6 large garlic cloves, chopped
- 3 anchovy fillets, washed and chopped
- 9 sun-dried tomatoes, halves, chopped
- 1 tablespoon basil, dried
- 1⁄4 cup tomato paste
- 3 cups tomato sauce (just tomatoes, no sugar added)
- 1 1⁄2 teaspoons oregano, dried
- 1 cup black olives, chopped (optional)
- 1⁄4 cup capers, chopped (optional)
- 1⁄2 teaspoon salt
- 1 teaspoon pepper
- Combine the onions, garlic, anchovies and sun-dried tomatoes in a large saucepan or dutch oven. Add enough water to just cover. Bring to a boil and stir in the bail.
- Cover and simmer for 3 hours. Check water periodically and add if necessary. At the end of the 3 hours you should be left with very little water, but don't try to cook it dry. That's not the intention. It also will smell like nothing at this stage. You'll think you've done something wrong. But you haven't.
- Add the tomato paste. Mix well. Then add the tomato sauce, oregano and pepper. Taste and then adjust the salt.
- Bring to a simmer and cook, uncovered, until the sauce reduces down to your desired consistency. As it cooks the acid in the tomatoes will break down the structure of the onions. Therefore, longer cooking means smoother sauce. It will never be completely smooth. Use a blender for that.
- Stir in the chopped black olives and capers, if using, and heat through. Enjoy!